Best time to visit

The best time to visit South Korea is during the spring (April to June) and autumn (September to November). Spring is particularly beautiful with cherry blossoms in full bloom, mild temperatures, and less humidity. Autumn is equally pleasant, with comfortable weather and stunning fall foliage. Summer (July to August) can be hot and humid, with a higher chance of rainfall, while winter (December to February) is cold with occasional snowfall, offering good conditions for winter sports enthusiasts.

What to expect

Language: The official language of South Korea is Korean. The Korean alphabet, Hangul, is widely used and is known for its simplicity and ease of learning. English is taught in schools and is commonly understood in major cities, especially in tourist areas.

Currency: The official currency of South Korea is the South Korean Won (KRW).

Safety: South Korea is considered very safe for travelers. The country has a low crime rate, and violent crime is rare. Petty crime, like pickpocketing, can occur but is uncommon. The country’s efficient public transportation system and well-maintained infrastructure contribute to a secure and comfortable travel experience. However, visitors should always exercise general caution, especially in crowded places.

Cuisine: South Korean cuisine is renowned for its rich flavors and use of fresh ingredients. Some iconic dishes to try include: Kimchi: A staple in Korean meals, this fermented vegetable dish, usually made from cabbage and radishes, is spicy and tangy. Bibimbap: A mixed rice dish topped with vegetables, beef, a fried egg, and gochujang (red chili paste). Bulgogi: Marinated beef that is grilled or stir-fried and served with rice and vegetables. Samgyeopsal: Grilled pork belly slices that are typically eaten with garlic, onions, and a dipping sauce, wrapped in lettuce leaves. Tteokbokki: Spicy rice cakes cooked in a sweet and spicy sauce with fish cakes and vegetables. Korean Barbecue (Gogi-gui): A popular dining experience where diners grill their own meat at the table.